Butternut squash chilli

SERVES 4 300g butternut squash, peeled, deseeded and diced 1 tbsp olive oil 1 onion, peeled and chopped 1 red chilli, trimmed and finely chopped 3 cloves garlic, peeled and crushed 1 red pepper, deseeded and stalk removed, sliced 1 tbsp paprika 1 tsp chilli powder 400g can chopped tomatoes 2 tbsp tomato puree 2 x 400g can mixed beans including red kidney beans, drained 4 tbsp natural yoghurt 2 tsp fresh chives, chopped Green salad, to serve 4 wholemeal pitta bread, toasted, to serve COOK the butternut squash in a covered saucepan of boiling lightly salted water for ten minutes. Saute the onion in the oil over a low heat for 5 minutes, stir occasionally. Add the chilli, garlic and red pepper and cook for 2 minutes. Add the paprika and chilli powder, and cook stirring all of the time for 2 minutes. Add the chopped tomatoes, tomato puree and mixed beans. Bring to the boil then turn the heat down to a simmer. Add 2 tbsp cooking liquid from butternut squash and the butternut squash to the bean mixture. Simmer for ten minutes or until the butternut squash is tender. Season to taste. Spoon the chilli into a serving bowl or onto plates. Top with yoghurt and sprinkle with chives. Serve with a green salad and pitta breads.